The winner will be chosen at random from comments posted below that answer the question in the next paragraph.Comments that don’t answer the question will be rejected. One comment submitted per person. Multiple answers from same person/email address disqualifies all from that person. Contest closes at noon Friday (4/18).

Question: What Italian dish do you love to eat but don’t like to make, and why?

Steve Barnes

106 Responses

Stuffed Artichokes. They’re a holiday tradition in my family, and nobody else does them right, so I am carrying the torch. Our recipe requires stuffing the space between every leaf with a breadcrumb mixture, as deep as possible. It is hard and time-consuming, but I love them too much to give it up (the artichokes, that is)!

Basic eggplant parmesan. I make it the way my Mom did. Takes time to sweat the sliced eggplant then the dipping and frying before assembly. Everyone loves it so I hate to change the way I do it but nevet say never.

Gnocci. I probably didn’t spell that right, but I love them. I can still see the tray tables set up all ove rmy grandmother’s tiny apartment covered with drying pasta and gnocci. It’s just too much for me to try to make on a regular basis.

My mom’s red sauce and meatballs. While I make many very good quick sauces, I don’t seem to have the patience to prepare a traditional slowly simmered sauce. And mom always makes perfectly seasoned meatballs. I guess I’ll continue to be a guest at her house or take some home.

I’ve tried Gnocchi a few times with a homemade Pesto. Most of the time they would seperate when i put them in the water, but the ones that do make it through are delicious! A tedious process that I wil master someday!

Actually there is no Italian dish I don’t like to make . . when it comes to Italian food, I absolutely love it so I enjoy making everything – I’ve never tried making gnocchi though . . . that just MIGHT be my one answer !!

I absolutely loooovvvveeee bacala, salted cod, which is so special that, for the most part, my family only eats it once a year…Christmas Eve. The process of soaking the dried, salted cod; and being vigilant about changing the water everyday for 5 – 7 days is what makes it so tedious. But…the end result….whether in a stew or simply “fritta”…is Heavenly!

I have to say veal Osso Bucco. Finding high quality veal around here is nearly impossible and the recipe takes way too long to prepare properly. And please don’t suggest using lamb or pork – they just don’t measure up.

I learned many years ago you don’t have to boil your lasagna noodles prior to assembling lasagna and since then I never have a problem assembling it…so much easier to do when the noodles aren’t cooked and it comes out so much better … the only thing I wish I could master is home made noodles so I could make fantastic pasta carbonara…YUM…

Stuffed and fried zucchini blossoms. The blossoms are difficult to get unless you grow your own, the season for them is very short, they don’t store well so they must be used immediately,and if you mess up the delicate batter you pretty much ruined them and are S*** out of luck. But when properly prepared by the professionals or someone’s Nona from the old country, they are oh oh oh so…delicious.

Homemade sauce – it tastes so delicious, but requires AT LEAST 2 days of cooking in order to taste “like grandma’s” … who has that kind of time?! I have usually start it on Friday after work and eat it Sunday night for dinner … cooking it “low and slow” is the only way to do it right.

Definitely meatballs! We all love them, but they are so tedious and time consuming too cook, standing over the stove, turning them in a hot pan. Although lately we have taken a cue from a cooking show tip, which is to quick sear them in a cast iron pan, then place them all on a sheet tray and finish them off, cooked through in the oven. Much faster, and you still get that crunchy outer crust.

Bracciole! Because I don’t know how to. I have several recipes for it and it just seems too time consuming for me. So, when I go out to eat and find it on the menu, I order it. Oh how I miss Cavaleri’s Bracciole!!!